Ingredients: cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note: fish sauce is the most essential thing, and why the Chinese sour and spicy kimchi and Korean kimchi is the most different place, in Korea almost every family make their own fish sauce, the Chinese do not eat this thing, but in the big supermarkets inside the sale, about 8-10 yuan a bottle, most of them are Thai fish sauce.

Preparation:

1. Cabbage

Cabbage with many green leaves, thin skin, dense leaves, without too much need to remove the outer layer of the leaves, looks both clean and fresh as the best choice. Storing cabbage with green leaves and fresh looking cabbage is preferred, the larger the newly produced cabbage the better, and fall cabbage is good for medium size, good degree of balling and heavy weight. Cabbage is not only rich in vitamins or minerals, but also contains a variety of components with a variety of pharmacological effects. According to academic papers published, cabbage contains methyLmethionine, a biologically active substance of methionine, which is effective in atherosclerosis, and methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish

Radish consists mainly of water and is rich in vitamin C and the digestive enzyme, amyloglucosamin, which helps digestion if eaten raw. Compared with the radish heart, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel the skin and eat it after washing. Radish that is thick and uniform, without scars, fresh, glossy in color, firm and soft flesh, not too spicy and sweet is the best choice.

3. Chili peppers

Chili peppers contain a variety of ingredients in addition to carotene and vitamin C. Capsaicin has a bactericidal and antibacterial effect, can promote the secretion of saliva or gastric juice, promote digestion. In addition, it has the ability to increase various metabolic effects in the body. Pickles used in the pickle chili pepper noodles should be selected in the sun dried bright red color, thick flesh, skin smooth sharp pepper.

4. Garlic

Garlic's origin is Central Asia, is an onion belonging to the lily family, garlic in the ground. The garlic head is surrounded by a light brown garlic skin and has 5 to 6 small garlic cloves inside. Typical local varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, which is a late-maturing variety, and long-stemmed garlic. Multi-clove garlic, which has a pungent flavor, is often used to make kimchi, and long-stemmed garlic is often used to make savory garlic or to use garlic leaves. Propyl sulfite, the main stimulating ingredient in garlic, has 15 times the bactericidal power of carbonic acid, and has a variety of effects such as stimulating metabolism, analgesia, constipation, and detoxification.

5. Scallions

Ordinary vegetables are alkaline, but scallions are rich in sulfur and are acidic foods. Scallions are vegetables that are difficult to store, with a water content of about 80%. The green part of the green onion is also rich in vitamins A and C. Because the stimulating components of the green onion contain sulfur and C compounds, which have a bactericidal and insecticidal effect. Pick large scallions with thick, fresh rootstocks and fine scallions with short, fresh leaves. Both kinds of green onions with the white part of the onion long and thick, shiny is preferred.

Ginger

Ginger is compatible with vinegar, soy sauce, salt and honey without damaging the inherent flavor of the food. Moisture accounts for about 80% and is rich in inorganic substances. Has a characteristic flavor and pungent taste, of which the pungent taste from the substance called gingerin, with stomach sweating effect, but also helps to lose weight. Flap thick, not much zigzagging, thin and transparent skin, less fiber ginger is not pungent, moisture and soft.

7. Spiny sea pine

is parasitic in the shallow sea side of the green algae, the overall dark green, smooth to the touch, calcium and phosphorus content than moderate. It is used when pickling and storing cabbage.

8. Salt

Salt has the longest and most important history among the seasonings utilized by mankind to date. Because salt not only regulates the saltiness of food, it is irreplaceable by other substances in terms of nutrition or physiology. Salt absorbed by the human body is converted into sodium and chlorine, into the blood, digestive fluids, tissue fluids to play the role of osmotic pressure, and participate in the regulation of acidity and neuromuscular excitability regulation.

9. Fish and shrimp sauce

It is a stored fermented food, during storage protein decomposition into amino acids, generating an inherent flavor and aroma. The spines of fresh fish are broken down into easily absorbed calcium, and the fat is converted into volatile fatty acids, creating the unique flavor and aroma of the sauce. Fish and shrimp sauces have an important role in neutralizing body fluids as a source of high quality protein and a supply of calcium and fatty substances, which are alkaline foods with high calcium content. The most commonly used shrimp sauces are light because they have little fat, and anchovy sauces have the highest fat and required amino acid content and calories. prosecution replied to the supplement 2009-07-10 13:26 Steps:

The first step: buy 5 pounds of cabbage, divided into a piece of a piece, with the right amount of salt pickled up, put about 15-24 hours, the cabbage shriveled up after the most preliminary material is good.

The second step: find a large pot that can be turned, grind the garlic (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Put these seasonings together and mix and stir, just like with the dumpling filling.

Step 3: Fermentation Fermentation should be sealed, the fermentation time depends on the temperature, usually 4-5 days in the spring, 3 days in the summer, and a week in the winter

Step 4: Taste the delicious delicacies, please do not leave it for too long, and we recommend that single friends must share with their friends after they are done, or else a person can't finish it and put it out of order, then it's a pity.